Soy Milk Hot Pot

Name: Soy Milk Hot Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced pork; Some Chinese cabbage; Some Green onions; Some Shiitake Mushrooms; Some Dried kelp; Some Chrysanthemum; Some water; Some Soy milk; Some Miso; Some Cooking Wine; Some starch; Some Egg liquid; Some Youyi Fresh Soy Sauce; Some Ginger juice

by Saeko's small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The temperature in Shanghai is getting more and more freezing! It’s also starting to snow in Hokkaido, Japan. This time of the year, I don’t like to move too much. I want to learn how to hibernate a big bear, and I don’t even have the desire to cook, because it’s really cold to wash the vegetables~~~

And in winter, cooking rice is so cold that it's too cold? Not to mention waiting for all the food to be served on the table, if there is a warm dish that can be cooked while eating, it is hot pot. Although winter is the best season to eat hot pot, in order to keep your body warm, many people eat hotter and hotter, and it is easy to get angry. Girls' skin care products are also replaced with thick textures suitable for winter, and it feels uncomfortable to wipe their faces. So the Japanese-style soy milk hot pot that I teach you today can be maintained only by eating!
It is said that drinking a cup of freshly ground soy milk every day is good for the skin, it can also regulate endocrine and promote estrogen, which is both nourishing and whitening. The light and sweet taste of freshly ground soy milk leaves a lingering fragrance on the taste buds. Now it is finally possible to eat, warm up, and become beautiful at the same time. Three wishes are satisfied at once! "

Soy Milk Hot Pot

1. Prepare ingredients: see picture.

2. Wash chrysanthemum chrysanthemum, green onions, shiitake mushrooms, and Chinese cabbage and cut them for later use.

3. Put a spoonful of Yixian soy sauce in the pork bowl and stir together.

4. Then add cooking wine, ginger puree, egg yolk and starch one by one.

5. Soak the kelp for 30 minutes in advance, then pour the kelp water into the pot and heat it, and take the kelp out before boiling.

6. Pour soy milk, soy sauce, and miso in the pot in turn (note that Saeko's method of adding miso is slowly mixing into the soup).

7. You can use two spoons to knead out the meatballs (you can also wear disposable gloves to make them), and put them into the meatballs after the bottom of the soy milk is boiled.

8. Finally, put the vegetables in the soup pot and cook and it's done!

9. Complete the diagram.

Tips:
Although the method is simple, the taste is based on its own ability. The soul of a dish lies in the connotation of its dipping sauce! When the sauce is used with the right taste, the taste will be smoother.
Kitchenware used: casserole category: Winter recipes, high-end lunch and dinner kitchenware for students: casserole category: Chinese and dinner Japanese cuisine, winter recipes for lunch, kitchenware for lunch students: casserole category: Homemade dishes, small dishes